Peach Fried Pies Recipe

Canned biscuits make easy work of these irresistible hand pies with a spiced, jammy filling. Wrap them in wax paper for a picnic, or top with whipped cream for a fancier dessert.

Ingredients

2 fresh peaches (about 2/3 lb.)

1/2 cup granulated sugar

1 tablespoon fresh lemon juice

1/2 teaspoon ground cardamom

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon cold salted butter

All-purpose flour (for dusting)

2 (16.3-oz.) cans refrigerated large Southern-style biscuits

2 cups shortening

Powdered sugar (optional)

How to Make It

Step 1

Bring a small saucepan of water to a boil. Make a small, shallow X in the bottom of each peach, just to break the skin. Place each peach in the boiling water for 10 seconds; immediately plunge into a bowl of ice water. Peel the skin with a paring knife. Remove the pits, and cut the peaches into slices.

Step 2

Place the peach slices, sugar, lemon juice, and cardamom in a saucepan. Bring to a boil over high; reduce heat to low. Cover and simmer 5 minutes. Stir together cornstarch and water; stir into simmering peach mixture. Increase heat to high, and bring to a boil; boil until thickened, about 1 minute. Remove from heat, and stir in butter. Transfer to a bowl, and chill until ready to use.

Step 3

Sprinkle a work surface with flour. Generously flour both sides of biscuits, and roll each into a 5 1/2-inch circle (about 1/8 inch thick). Place a heaping tablespoon of the chilled filling in the center of each dough circle, leaving a 1-inch border around the edge. Do not overfill. Using a brush or your finger, dampen the edge of the circle with water. Carefully fold the dough in half, pressing the edges together to make a half-moon shape. Press edges with a fork to seal.

Step 4

Melt shortening in a Dutch oven over medium; heat to 325°F. Fry pies, in batches, until deep golden brown, 4 to 5 minutes on each side, turning as necessary to ensure even browning. Remove and drain on paper towels; if desired, dust with powdered sugar.